WIAW: Skinny Spaghetti Squash Lasanga
I know squash is a fall vegetable, but I just can’t help but eat it all year round.
So, when I found this amazing recipe on Skinnytaste, I knew it was time to use that Spaghetti Squash that’s been hibernating in my refrigerator for the past month.
FYI starting today, I will no longer be giving a full day’s recap of meals for What I Ate Wednesday. For one, I eat the same breakfast every morning. Two, I always forget to take pictures of my lunch.
If you’re just dying to find out what kind of dressing I used on my salad, I’ll be sure to post any amazing lunches on my Instagram. I sure hope you have better things to do than wonder what I ate for lunch, but you should still definitely follow my Instagram. How else are you going to see pictures like this??
But I digress.
WIAW will now simply feature a fabulous recipe made by moi, to be then made and eaten by toi.
Monday night I made an amazingly tasty Spaghetti Squash Lasagna.
I’ve told you before how much I love spaghetti squash. It’s tasty noodle alternative that weighs in at 40 calories per cup as opposed to the 175 calories per cup of regular whole wheat spaghetti noodles. You can fill up on buckets full of this stuff and still be thin as angel hair pasta.
For this recipe, I adapted the Skinnytaste ingredients a bit and added eggplant (another great noodle alternative) and subbed vegan ricotta cheese and almond cheese. The result: a delicious, low-cal dinner with leftovers to spare.
Thanks to Jenn of Peas and Crayons as always for hosting our weekly recipe linkup party!
Skinny Spaghetti Squash & Eggplant Lasagna
-1 Spaghetti Squash
-1 Eggplant (or two little ones)
-2 C. Marinara Sauce
-1 C. Vegan Ricotta Cheese
-1/2 C. Shredded Mozarella Almond Cheese
1. Bake spaghetti squash. I like to pierce mine and pop it in the microwave for 10-15 minutes (depending on size) to quickly cook it. Scoop out seeds.
2. Slice eggplant lengthwise and brown in a skillet with cooking spray (about 3 minutes per side).
3. Spread 1 cup of marinara on the bottom of a 12×9 baking dish. Top with one half of the spaghetti squash.
4. Top with 1/2 C. vegan ricotta. You won’t be able to spread it without messing up the layers, so I just dolloped little spoonfuls of it all over.
5. Top with half the eggplant slices.
6. Repeat steps 3 through 6.
7. Top with almond cheese.
8. Bake at 375 for about 20 minutes.
9. Dig into the cheesy, saucy goodness!
I recommend serving this with a nice side salad and possibly a slice of whole wheat garlic bread. You can also up the antioxidant factor by adding spinach too.
This one is definitely going to become a favorite of the beau’s. He asked me to box it up for his lunch the next day, so I know he really liked it.
Happy Hump Day!